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Sunday, January 29, 2012

Savory Chicken and Veggie Soup

1/2 lb chicken breasts, cut into bite sized pieces
1 tsp. oil 
1 can chicken broth 
1 can crushed tomatoes-undrained 
1 1/2 cups water
  2 cups assorted fresh vegetables, cut up (sliced carrots, onion, zucchni, and chopped celery)   
1 (2/3 oz.) envelope Italian salad dressing mix 
1/2 cup instant rice, uncooked 
2 tbsp. chopped fresh parsley
Cook chicken in hot oil; in large saucepan on medium high heat for 5 minutes or until cooked through. Add broth, tomatoes, water, vegetables and salad dressing mix. Bring to boil. reduce heat to low; cover. Simmer 5 minutes. Stir in rice and parsley; cover. remove from heat Let stand 5 minutes.
recipe source here

shared on $5 dinner challenge